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Better at room temperature than warm, these carrots are perfect for summer entertaining--a make-ahead dish full of earthiness, creaminess and crunch.

Source: Midwest Living

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Recipe Summary

hands-on:
10 mins
total:
40 mins
Servings:
8
Yield:
2 cups carrots
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • For carrots: Preheat oven to 425°. Pile carrots in center of a large rimmed baking sheet. Drizzle with 2 tablespoons oil and sprinkle generously with salt and pepper. Toss with hands to coat, then spread evenly. Cover pan tightly with foil. Roast 10 minutes. Remove foil, drizzle carrots with 1 teaspoon honey, then toss to coat. Continue roasting, uncovered, until carrots are tender and lightly charred, about 15 minutes more. (Carrots can be roasted a few hours ahead and set aside.)

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  • In a small oven-proof skillet, toss pumpkin seeds with remaining 1 teaspoon oil. Season with a pinch each of cumin, salt and pepper; toss to coat. Place skillet in oven during last 10 minutes of carrot roasting time to toast. Transfer to a paper towel-lined plate; cool.

  • For aioli: In a small bowl, combine mayonnaise, lemon zest and juice, garlic, and the remaining 1/4 teaspoon cumin and 1/8 teaspoon honey. Season with pepper. (Aioli can be made a day ahead and stored in a covered container in the refrigerator.)

  • To serve, arrange carrots on a platter, drizzle with aioli and sprinkle with pumpkin seeds. (Or serve aioli and pumpkin seeds on the side, so people can top their own carrots.)

Nutrition Facts

141 calories; fat 11g; cholesterol 3mg; saturated fat 2g; carbohydrates 9g; mono fat 5g; poly fat 4g; insoluble fiber 2g; sugars 5g; protein 2g; vitamin a 12020.1IU; vitamin c 3.9mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.9mg; vitamin b6 0.1mg; folate 14.5mcg; sodium 182mg; potassium 284mg; calcium 29mg; iron 0.7mg.
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